Sweet Heat Vegan Cauli Bowls

Name: Sweet Heat Vegan Cauli Bowls with Cabbage-Carrot Rice & Pickled Cucumber
Yield: 2 servings
Ingredients: 1 Cucumber; 10 oz Cauliflower; 2 unit Scallions; 1 Ginger; 1 clove Garlic; 1/2 cup Rice; 4 oz Carrot; 5 tsp Rice Vinegar; 1 tbsp Cornstarch; 1 unit Apricot Jam; 4 tbsp Sweet Soy Glaze; 1 tsp Sriracha; 5 tsp Cooking Oil; 1/4 tsp Granulated Sugar; Salt; Black Pepper

with Cabbage-Carrot Rice & Pickled Cucumber

By Recipe0 System

Saucy cauliflower is the star of this bowl, making it a perfect vegan dinner idea! Here, you’ll roast florets until crisp and golden, then coat them in a jammy, garlicky sweet-hot glaze. Nestle the saucy cauli over a steaming bowl of veggie-loaded rice with tangy pickled cukes on the side. This bowl’s got all the bold flavors you crave, without the meat: Witness the power of cauliflower!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Cucumber
10 oz Cauliflower
2 unit Scallions
1 Ginger
1 clove Garlic
1/2 cup Rice
4 oz Carrot
5 tsp Rice Vinegar
1 tbsp Cornstarch
1 unit Apricot Jam
4 tbsp Sweet Soy Glaze
1 tsp Sriracha
5 tsp Cooking Oil
1/4 tsp Granulated Sugar
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

7 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Halve cucumber lengthwise; slice into ¼-inch-thick half-moons. Cut cauliflower into bite-size pieces. Trim scallions; mince whites and slice greens on a diagonal into ½-inch pieces. Peel and mince or grate ginger. Peel and mince or grate garlic.
2

In a small bowl, combine cucumber, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Set aside to pickle.
3

Toss cauliflower on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until tender, 20-25 minutes.
4

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook, stirring occasionally, until fragrant and softened, 1 minute.

Add rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
5

While rice cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion greens; cook until fragrant, 1 minute.

Add cabbage and carrot mix; cook, stirring occasionally, until scallions are slightly charred and veggies are tender, 3-4 minutes. Turn off heat; transfer to a plate. Wipe out pan.
6

In a second small bowl, whisk together half the cornstarch and ¼ cup cold water (all the cornstarch and ½ cup cold water for 4 servings) until no lumps remain. Set aside.

Heat a drizzle of oil in pan used for veggies over medium heat. Add ginger and garlic; cook until fragrant, 30 seconds.

Stir in jam, sweet soy glaze, cornstarch mixture, and as much Sriracha as you like. Cook, stirring constantly, until thickened and syrupy, 2-3 minutes. Reduce heat to low. TIP: Add water a splash at a time if sauce seems too thick.

When cauliflower is done roasting, add to pan with sauce; stir until thoroughly coated.
7

Stir cabbage mixture into pot with rice.

Divide rice between shallow bowls. Top with saucy cauliflower and pickled cucumber (draining first). Serve.

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